Every once in a while, I get a hankering for Alfredo sauce—not the slimy kind that comes from a jar, but Mom’s can’t-get-enough homemade Alfredo. For years, the idea of making a cream-based sauce seemed daunting, right up there with homemade biscuits. But my craving overcame my fear last month, and I gave it a shot. I’m so glad I did!
The following recipe for Sausage Alfredo is actually my own creation. I compiled several different recipes, keeping the ingredients I liked and substituting the ones I didn’t. Of course, Mom gets all the credit for the Alfredo sauce.
I think you’ll agree, the result is a meal worthy of a Saturday night but easy enough for the roughest Monday.
1 Package of mild, cooked sausage (I like turkey kielbasa.)
Capers (to taste)
Noodles (I use gluten-free linguine.)
Tomatoes (either fresh, halved cherry tomatoes or sun-dried tomatoes)
Other options: Matchstick carrots, sliced bell peppers, black olives
Ingredients for Alfredo sauce:
½ Cup – 1 Cup of Half-and-Half
2 Tbsp butter
Parmesan cheese (fresh, grated)
Chili powder (1 or 2 dashes; you don’t want to taste it)
Boil water for the noodles.
At the same time, cut up the sausage and brown in a skillet. Once browned, remove the sausage and set aside.
To maximize flavor, make the Alfredo sauce in the same pan you browned the sausage. Simply add the ingredients together and heat while stirring, careful not to burn the sauce. Once it is heated through, add the capers and continue to heat while stirring. Then add the browned sausage and mix together. Continue to heat while stirring.
Once the noodles are cooked, add them to the sausage and sauce. Stir in Parmesan cheese to taste, and top with fresh tomatoes. Serve immediately.
I do hope you enjoy this recipe! If you try it yourself and find new ways to make it, please let me know. I’m always on the lookout for new ideas.